Crispy Lemon-Rosemary Chicken Thighs with Asparagus

Golden-brown chicken thighs infused with lemon and rosemary, roasted alongside tender asparagus for a balanced, flavorful dinner.

Cuisine: American

Category: Keto

Prep: 10 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1, thinly sliced lemon
• 1 tbsp, chopped rosemary
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 lb, trimmed asparagus

Instructions

1. Step 1: Pat 4 bone-in, skin-on chicken thighs dry with paper towels; season with 1/2 tsp salt and 1/4 tsp pepper on both sides.
2. Step 2: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering; add chicken skin-side down and cook for 5 minutes until golden brown.
3. Step 3: Flip chicken, add 1 lemon slice and 1 tbsp chopped rosemary to the skillet, then transfer to a preheated oven at 400°F (200°C) and bake for 20 minutes until internal temperature reaches 165°F (74°C).
4. Step 4: Arrange 1 lb trimmed asparagus on a baking sheet, drizzle with a touch of olive oil, and roast alongside chicken for 10 minutes until tender.